Classic Victoria Sponge Sandwich Cake

Name: Classic Victoria Sponge Sandwich Cake
Cook time: PTsee methodM
Yield: 1 cake

4.8

10 Ratings

see method 1 cake Nuts Vegetarian

Share recipe:

About this recipe:

This classic, sponge layer cake consists of two sponge layers sandwiched together with raspberry jam and buttercream. It is typically finished with a simple dusting of icing sugar. For an “all in one cake” see our Sponge Layer Cake.

Equipment:

2 x 15cm/6” or 2 x 18cm/7” or 2 x 20cm/8″ round baking tins, electric beaters and 2 x mixing bowls

Method:

180°C, Fan 160°C, 350°F, Gas 4

Cake Tin Diameter	2 x 15cm/6″ Round Tins	2 x 18cm/7″ Round Tins	2 x 20cm/8″ Round Tins
Cooking Time	15-20 minutes	20-25 minutes	25-30 minutes
SPONGE CAKES
butter, softened	100g	150g	200g
caster sugar	100g	150g	200g
eggs	2	3	4
Doves Farm Organic Self Raising White Flour	100g	150g	200g
water	1 tbsp	1½ tbsp	2 tbsp
vanilla extract	1 tsp	1½ tsp	2 tsp
butter, for tin
BUTTERCREAM AND JAM FILLING
butter, softened	40g	50g	75g
icing sugar	75g	100g	150g
raspberry jam	4 tbsp	5 tbsp	6 tbsp
TOPPING
icing sugar, for dusting	½ tsp	1 tsp	2 tsp

Sponge Sandwich Cakes

Pre-heat the oven.
Rub some butter around the inside of two round baking tins of your chosen size or insert a baking liner.
Chop the butter into small cubes.
Put the butter cubes and sugar into a mixing bowl and beat together until light and fluffy.
Break the eggs into the bowl one at a time, beating well after each.
Sieve the flour into the bowl and mix it in.
Add the water and vanilla extract and stir to combine.
Divide the mixture between the prepared tins and smooth the tops.
Bake for the time shown according to the tin size. If a cocktail stick pressed into the centre of the cake comes out clean, it is cooked.
Leave the cakes to cool in the tins for 5 minutes.
Turn the cakes out onto a wire rack and leave until completely cold.